This
amazingly moist and delicious cake is adapted from a long time favorite family recipe. You'll need a thin skewer to poke
holes in the cake. Serve the cake garnished with slices of peeled oranges
macerated with a little confectioners sugar.
Ingredients
For
The Cake:
10 oz. (2-1/4 cups) all-purpose flour; more
for the pan
2 cups sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 oz. (12 tablespoon) unsalted butter,
softened; more for the pan
3/4 cup canola or other mild-flavored oil
(check for freshness before using)
1-1/2 tablespoon finely minced lemon zest
(from about 2 lemons)
1 tablespoon vanilla extract
3/4 cup strained fresh squeezed orange
juice
5 large eggs
For
The Syrup & Glaze:
1/2 cup frozen orange juice concentrate,
thawed
1 tablespoon unsalted butter, melted
1 cup confectioners' sugar, divided
Directions
Heat
the oven to 350° Fahrenheit Butter and flour a 10-inch tube pan or 12-cup bundt
pan.
To
Make The Cake
Sift
the flour, sugar, baking powder, and soda into the large bowl of a stand mixer
fitted with the paddle attachment. Add the butter and mix on low speed until
fine crumbs form. Change to the whisk attachment. With the machine running on
medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk
the batter until light, about 3 minutes, scraping the sides of the bowl if
necessary. Pour the batter into the prepared pan and bake until a toothpick
inserted in the cake comes out clean, 45 to 50 minutes.
To
Make The Syrup and Glaze
While
the cake bakes, whisk together in a small bowl the orange juice concentrate,
butter, and 1/2 cup of the confectioners' sugar. When the cake is done,
set the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake
all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup
of the syrup over the cake and let stand for 1 hour before removing the cake
from the pan. (At this point you can wrap the cake in plastic and hold for up
to 3 days at room temperature; in fact, the flavor only improves.) Cover the
remaining syrup with plastic and store at room temperature.
When
ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the
remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze
over the cake. Let stand for at least 10 minutes before slicing and serving.
Are you looking for the perfect wholesome and
gift to use as gifts for a business associates, family or friends? A quick
visit to http://sunburstoranges.com can solve all of your fresh gift giving
adventures. We sell only the finest selections and the freshest citrus you can
buy.
Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA 93257
559-561-3391